Yousef Karimi

ARTIFICIAL NEURAL NETWORK MODELING OF HYPERSPECTRAL RADIOMETRIC DATA FOR QUALITY CHANGES ASSOCIATED WITH AVOCADOS DURING STORAGE

Shiv O. Prasher, Hosahalli S. Ramaswamy, Neda Maftoonazad, 2011 .

Application of Hyperspectral Technique for Color Classification Avocados Subjected to Different Treatments

Shiv O. Prasher, Hosahalli S. Ramaswamy, Neda Maftoonazad, 2009, Food and Bioprocess Technology.

Thermophysical properties of processed meat and poultry products

Ali R. Taherian, Michèle Marcotte, Yousef Karimi, 2008 .

USE OF HYPERSPECTRAL IMAGE ANALYSIS AND ARTIFICIAL NEURALNETWORK TO PREDICT QUALITY CHANGES IN COATED AND UNCOATED AVOCADOS DURING STORAGE AT DIFFERENT TEMPERATURES

Shiv O. Prasher, H. S. Ramaswamy, Neda Maftoonazad, 2008 .

Prediction of Egg Freshness and Albumen Quality Using Visible/Near Infrared Spectroscopy

Michael Ngadi, Yousef Karimi, Shiv Prasher, 2011 .

The Electrical Conductivity of Foods

Hosahalli S. Ramaswamy, Michèle Marcotte, Yousef Karimi, 2014 .

Pork meat quality classification using Visible/Near-Infrared spectroscopic data.

Ning Wang, Shiv O. Prasher, Michael Ngadi, 2010 .